21508089
Description
Quiz by Kellie Jordan, updated more than 1 year ago
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Created by Kellie Jordan
over 4 years ago
|
|
Question 1
Question
All pathogens need oxygen to grow
Answer
- True
- False
Question 2
Question
The most important way to prevent foodborne illnesses caused by viruses is to control time and temperature.
Answer
- True
- False
Question 3
Question
Salmonella Typhi is commonly linked with ground beef.
Answer
- True
- False
Question 4
Question
Parasites are commonly associated with seafood.
Answer
- True
- False
Question 5
Question
Which pathogen is linked with which food.
Hepatitis A
Answer
-
Beverages
-
Eggs and poultry
-
Meat
-
Fish
-
Shellfish
-
Ready-to-eat food
-
Produce
-
Rice/grains
-
Milk/dairy products
-
Contaminated water
Question 6
Question
Which pathogen is linked with which food.
Norovirus
Answer
-
Beverages
-
Eggs and poultry
-
Meat
-
Fish
-
Shellfish
-
Ready-to-eat food
-
Produce
-
Rice/grains
-
Milk/dairy products
-
Contaminated water
Question 7
Question
Which pathogen is linked with which food.
Salmonella Typhi
Answer
-
Beverages
-
Eggs and Poultry
-
Meat
-
FIsh
-
Shellfish
-
Ready-to-eat food
-
Rice/grains
-
Milk/dairy products
-
Contaminated water
Question 8
Question
Which pathogen is linked with which food.
Shigella spp.
Answer
-
Beverages
-
Eggs and poultry
-
Meat
-
Fish
-
Shellfish
-
Ready-to-eat food
-
Produce
-
Rice/grains
-
Milk/dairy products
-
Contaminated water
Question 9
Question
Which pathogen is linked with which food.
Shiga toxin-producing Escherichia coli
Answer
-
Beverages
-
Eggs and poultry
-
Meat
-
Fish
-
Shellfish
-
Ready-to-eat food
-
Produce
-
Rice/grains
-
Milk/dairy products
-
Contaminated water
Question 10
Question
Which pathogen is linked with which food.
Nontyphoidal Salmonella
Answer
-
Beverages
-
Eggs and poultry
-
Meat
-
FIsh
-
Shellfish
-
Ready-to-eat food
-
Produce
-
Rice/grains
-
Milk/dairy products
-
Contaminated water
Question 11
Question
What are the most common symptoms of a foodborne illness?
Answer
-
Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness
-
Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache
-
Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
-
Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness
Question 12
Question
How does most contamination of food happen?
Answer
-
Through contaminated water
-
When contaminants are airborne
-
When people cause the contamination
-
Through the use of contaminated animal products
Question 13
Question
What is the most important way to prevent a foodborne illness from bacteria?
Answer
-
Control time and temperature.
-
Prevent cross-contamination.
-
Practice good personal hygiene.
-
Practice good cleaning and sanitizing.
Question 14
Question
What is the most important way to prevent a foodborne illness from viruses?
Answer
-
Control time and temperature.
-
Prevent cross-contamination.
-
Practice good personal hygiene.
-
Practice good cleaning and sanitizing.
Question 15
Question
Parasites are commonly linked with what type of food?
Answer
-
Rice
-
Poultry
-
Seafood
-
Canned food
Question 16
Question
A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
Answer
-
Parasites
-
Allergic reaction
-
Biological toxins
-
Chemical contamination
Question 17
Question
How should chemicals be stored to prevent chemical contamination?
Answer
-
Away from prep areas
-
On the floor between uses
-
On the work surface of prep tables
-
With food supplies below prep tables
Question 18
Question
To prevent the deliberate contamination of food, a manager should know
Answer
-
when to register with the EPA.
-
how to fill out an incident report.
-
where to find Safety Data Sheets in the operation.
-
whom to contact about suspicious activity.
Question 19
Question
What should food handlers do to prevent food allergens from being transferred to food?
Answer
-
Use clean and sanitized utensils when prepping the order.
-
Cook food to the appropriate minimum internal temperature.
-
Store cold food at 41ºF (5ºC) or lower.
-
Label chemical containers correctly.
Question 20
Question
What step should be taken if a manager suspects a foodborne-illness outbreak?
Answer
-
Reheat the suspected product to safe temperatures.
-
Provide as little information as possible to the regulatory authority.
-
Deny that the operation has anything to do with the foodborne-illness outbreak.
-
Set aside the suspected product and label it with “do not use” and “do not discard.”
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